1 pound sea scallops
2 tablespoons rice wine
1 tablespoon minced ginger root
4 teaspoons cornstarch
4 tablespoons canola oil
1 tablespoon loose green tea- we suggest Dragon Well
3 tablespoons 2-inch-long matchstick size ginger root strips
2 cloves garlic, minced
2 small leeks, cut into 3-inch long strips
4 medium carrots, peeled and cut into 3 inch long strips
2 tablespoons brewed green tea- we suggest Organic Gunpowder or Sencha Shizuko
2 tablespoons lime juice
Salt and white pepper, to taste
2 tablespoons fresh cilantro leaves
Remove just the orange colored zest from the oranges. Cut into matchstick size 1-inhc long strips, set 3 tablespoons aside. Juice the oranges, reserving ½ cup.
In a medium bowl, combine the scallops, orange juice, wine, minced ginger and cornstarch. Cover and marinate the scallops for 20 minutes in the refrigerator.
Drain the marinade from the scallops. Heat 3 tablespoons of the oil in a nonstick wok or cooking pan over high heat and swirl to coat pan. Add the tea leaves, ginger pieces, garlic and orange peel and sauté until fragrant, about 30 seconds. Add the scallops and stir-fry until scallops are crisp on the outsides, about 2 minutes. Transfer the scallops to a bowl. Set aside.
Heat the remaining 1 tablespoon of oil in the wok or pan over medium-high heat. Add the leeks and carrots and stir-fry until leeks soften, 1 to 2 minutes. Add the brewed tea and lime juice. Return the scallops to the pan and stir-fry until heated through. Season with salt and pepper. Garnish with cilantro leaves and serve.
Makes 4-6 servings.
Recipe courtesy of Cooking with Green Tea, by Ying Change Compestine.